This sweet and tangy orange chicken is a favorite for many! Made with crispy chicken pieces coated in a zesty orange sauce, it brings all the joy of Panda Express right into your kitchen.
Cooking this dish is almost as fun as eating it! I love serving it over a fluffy bed of rice. Trust me, your taste buds will be doing a happy dance! 🕺✨
Key Ingredients & Substitutions
Chicken Breast: I recommend using boneless, skinless chicken breasts for tenderness. If you prefer, you can substitute with chicken thighs for juiciness and additional flavor. Just ensure they’re boneless to keep it easy!
Cornstarch: This is key for that crispy texture! If you need a gluten-free option, use gluten-free cornstarch or even arrowroot powder, which works similarly.
Orange Juice: Freshly squeezed orange juice gives the best flavor. However, if you’re short on time, store-bought juice works too. You can also use another citrus like lemon or lime for a different zing!
Vegetable Oil: Any neutral oil is good for frying, such as canola or sunflower oil. I usually avoid olive oil since its flavor can be too strong and has a lower smoke point.
How Do I Get the Chicken Extra Crispy?
For wonderfully crispy chicken, the coating and frying steps are important! Here are some tips to achieve that perfect crunch:
- Mix the cornstarch and flour thoroughly to coat the chicken evenly. You can even add a pinch of baking powder for extra crunch.
- Dipping the chicken into the eggs before coating helps the flour stick better. Make sure to shake off any excess egg.
- Heat the oil to the right temperature before frying! It should sizzle when you add the chicken. If it’s not hot enough, the coating will get soggy.
- Don’t overcrowd the pan; frying in batches helps maintain oil temperature and keeps the chicken crispy.
How to Make Panda Express Copycat Orange Chicken?
Ingredients You’ll Need:
For the Chicken:
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1 cup vegetable oil (for frying)
For the Orange Sauce:
- 1 cup orange juice
- Zest of 1 orange
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Green onions, chopped (for garnish)
How Much Time Will You Need?
This delicious Orange Chicken recipe takes about 30 minutes to prepare and cook. You’ll be frying the chicken, mixing up the flavorful orange sauce, and finally combining them into a tasty dish. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Coating:
In a medium bowl, mix together the cornstarch, all-purpose flour, salt, and black pepper. This mixture will give your chicken a crispy coating. Set it aside for a moment.
2. Coat the Chicken:
Take your bite-sized chicken pieces and dip them into the beaten eggs. Once fully coated in egg, toss them in the flour mixture until they are well covered. This will ensure they fry up nicely and get that golden crust.
3. Fry the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, carefully add the chicken in batches to avoid overcrowding. Fry the chicken for about 4-5 minutes or until it’s golden brown and cooked through. Remove the chicken from the oil and let it drain on paper towels to soak up any excess oil.
4. Make the Orange Sauce:
In a separate saucepan, combine the orange juice, orange zest, sugar, soy sauce, rice vinegar, grated ginger, and minced garlic. Bring this mixture to a simmer over medium heat, allowing all the flavors to come together.
5. Thicken the Sauce:
Once the sauce is simmering, stir in the cornstarch slurry (the cornstarch mixed with water) and cook for about 2 minutes, or until the sauce thickens up nicely. It should be glossy and smooth!
6. Combine Chicken and Sauce:
Add the fried chicken pieces to the saucepan with the orange sauce. Toss everything together until the chicken is well coated in the sauce. This is where all the magic happens!
7. Serve and Enjoy:
Serve the delicious orange chicken warm, garnished with some chopped green onions for a fresh touch. It pairs wonderfully with fried rice or steamed vegetables. Enjoy your homemade Panda Express Orange Chicken!
Can I Use Chicken Thighs Instead of Chicken Breasts?
Absolutely! Chicken thighs will add a bit more flavor and juiciness to your dish. Just cut them into similar bite-sized pieces and follow the recipe as is. They might take an extra minute or two to cook through.
What Can I Substitute for Cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as alternatives. For a healthier option, you can also try using a combination of all-purpose flour and water for the slurry, but it might not thicken as well.
How Can I Make This Recipe Less Sweet?
If you prefer a less sweet orange chicken, reduce the sugar to 1/4 cup or even less. You can also add a splash of rice vinegar to balance the sweetness with some acidity, enhancing the overall flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a skillet over medium heat with a splash of water to avoid drying it out, or microwave it in short intervals until warmed through.
